Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
First smoke of the year
A rubbed, wrapped, and rested brisket starting her day on the smoker. -
I will never fear brisket again (Q-View)
Rubbed with EVOO, Salt, Pepper, Paprika Wrapped and in the fridge for a little over 24 hours. Went on the smoker at 4:45am. Mixture of Cherry and Hickory, smoker temp about 235. Held there nicely. 12:00pm - Point cut is reading 200 IT. Pulled, wrapped in HD foil and into towel-lined cooler... -
Preventing Mold
I fired up the WSM for the first time about 2.5 months ago and had no issues after it sitting for most of the winter. After that smoke, it sat for about 3 weeks and when I went to use it, the grates and the water bowl both had a little mold starting to grow. I figured I didn't clean it up well...- trabba
- Thread
- Replies: 2
- Forum: General Discussion
-
Mold Problems
I fired up the WSM for the first time about 2.5 months ago and had no issues after it sitting for most of the winter. After that smoke, it sat for about 3 weeks and when I went to use it, the grates and the water bowl both had a little mold starting to grow. I figured I didn't clean it up well...- trabba
- Thread
- Replies: 8
- Forum: WSM Owners (Weber Smokey Mountain)
-
Amount of Meat/Total Time
I'm pretty sure I already know the answer to this but I just want confirmation as this is the first time I am smoking for a larger crowd. I'm smoking a 9 pound butt and rolling 2 fatty's this Saturday. I plan to put the butt on around 5am and smoke it in the 250 - 275 range, probably closer to...- trabba
- Thread
- Replies: 3
- Forum: General Discussion
-
First Chuckie
Been wanting to do one of these for a while but every time we get one, the wife ends up throwing it in the crockpot before I can get my hands on it. Shopping trip on Saturday produced one of these and we already had dinner plans that night so I rubbed it with Worcestire, salt, pepper, onion and... -
Prime Rib w/Q View
Took the opportunity over the long weekend to do my second prime rib over the holiday weekend. This one was done with a hickory/cherry mixture. Was a shorter smoke than last time. From lighting coals to done was about 3.5 hours to reach 136 IT as the WSM was running hotter this time around... -
Any Illinois Residents? Wednesday/Thursday Weather?
I'm just curious if anyone from Illinois can chime in on what any of your local stations are saying about the potential for severe weather on Thursday. My wife is going to be driving through from Indiana on 74 into Bloomington and then up 39 into Wisconsin. I saw weather.com has a pretty nasty...- trabba
- Thread
- Replies: 5
- Forum: Blowing Smoke Around the Smoker.
-
Baby Backs w/Q View
These were actually my first baby backs (have been a spare rib guy to this point) but won't be my last. I used Honey Mustard as a glue and topped generously with brown sugar, then sprinkled with a mixture of paprika, pepper, salt, and garlic powder. Wrapped and rested overnight. I smoked with... -
Rib Rub Glue Question
My MIL is coming over for dinner on Saturday and the wife has asked me to do ribs. From past experiences, I know she likes ribs very sweet. I normally either use yellow mustard as a glue or none at all if I am in a hurry. My rub is then usually a mixture of brown sugar, salt, pepper, and garlic... -
A couple of fatties from the weekend
Strayed from my normal barbecue bacon fatty and did a couple new ones this weekend. A buffalo chicken stuffed with cream cheese, chicken, buffalo sauce, ranch, and cheddar cheese. Also did a philly with provolone, onions, garlic, banana peppers, and steak. Philly Cheesesteak Buffalo... -
Prime Rib with Q View
So finally got the WSM it's first smoke this weekend and since prime rib was on sale, thought it would be a good time to do as well. I smoked it with Cherry and Pecan. It took about 4 hours start to finish although I should have pulled it a little sooner but lost track of time a bit so slightly... -
Minion Method Question
So, the new WSM is getting it's first workout this weekend and also going to try the minion method for the first time. I have read up and can't seem to find the answer to one question. I am anticipating this to be a 4 - 6 hour smoke and am using Kingsford briquettes with cherry and hickory...- trabba
- Thread
- Replies: 3
- Forum: General Discussion
-
Just got a great deal
I just scored an 18.5 WSM off of Craig's List, new in box for 1/2 off of retail. It's going to be a great smokin' year now! Sorry, had to share my excitement with others that would appreciate it. Now, how do I break the news to my ECB- trabba
- Thread
- Replies: 5
- Forum: Blowing Smoke Around the Smoker.
-
Hello Again
So, I've technically been a member for about a year and a half but I've posted a total of 2 times, moved 800 miles and just recently realized how I doubt that I've ever smoked anything properly even though I've made several rounds of ribs, fatties, ABTs, smoked meatballs, and a couple of... -
Time to graduate from the ECB
So, I've been smoking for about a year now and I'm ready to graduate from the ECB. I did the mods to it but feel it is a PITA when it comes to adding charcoal/wood especially for long smokes. I'm a weekend smoker and looking to try new things to add to my repertoire so ideally I would like to...- trabba
- Thread
- Replies: 9
- Forum: Charcoal Smokers
-
New from MN
Hi all, been browsing the forums for quite a while so figured that I would just join. My name is Troy and I am a displaced Ohioan living in Minnesota now. I am pretty new to the smoking world. I have done a few things using the indirect grilling method on a gas grill with a smoker box. I have...
